Japanese Mushroom, Tofu and Vermicelli Soup
While simple and quick to prepare, this soup is as tasty as it is elegant.
Recipe type: Soup
Cuisine: Japanese
Serves: 4
  • 4 cups chicken stock (vegetarian/vegan: use vegetable broth)
  • 2 tablespoons soy sauce
  • 1 tablespoon miso paste
  • 1 tablespoon mirin (can substitute sherry and a dash of sugar)
  • 1 tablespoon sake (can substitute white wine and a dash of rice vinegar)
  • 4 oz. tofu, cut into ½ inch cubes
  • 3 oz shiitake mushrooms, thinly sliced, stems discarded
  • 2 oz enoki mushrooms
  • 2 oz Chinese vermicelli (aka cellophane) noodles
  • 3 green onions, sliced diagonally
  • Extra enoki mushrooms and green onions for garnish
  1. Add the chicken stock, soy sauce, miso paste, mirin and sake to a medium saucepan and bring to a boil. Reduce heat and simmer for 2 minutes. Add the tofu, mushrooms, and vermicelli, return to a boil, reduce heat, and simmer for 6 minutes. Add the green onions and simmer for another 2 minutes.
  2. Serve immediately.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/mushroom-tofu-and-vermicelli-soup/